This guide covers food production safety across the two regulatory systems that divide it. It develops the meat and poultry inspection statutes, what continuous inspection requires operationally, and the establishment's own sanitation and hazard analysis obligations. It explains how the mark of inspection determines the market a product may enter, and works through custom exempt slaughter, producer poultry exemptions, and state inspection programs in the detail small producers need. It then develops the preventive controls and produce safety frameworks that govern everything else — facility registration, hazard analysis, written food safety plans, produce standards, and traceability — together with the exemptions that determine whether a small operation is covered and the records required to claim them. It covers adulteration and misbranding, the enforcement tools including detention, seizure, suspension, and injunction, the recall process and its voluntary character, the responsible corporate officer doctrine, and the civil liability that follows an outbreak.